Friday 20 May 2016


vegetarian, sugar free

A very rich but amazingly light type of bread. Perfect for breakfast and lovely toasted, it’s also good in a bread and butter pudding.



450g strong white bread flour, plus extra for dusting
10g fresh yeast
2 large eggs
60g honey
¼ cup oil
60g butter

Put the flour into a bowl. In a separate bowl, activate the yeast by mixing it with warm water (approx. 50ml) and 2 tablespoons of flour. In a pan, melt the butter then mix in the honey and oil. Add this mixture to the flour. Followed by the eggs and the active yeast. Mix for 4 minutes. You should have a soft dough at this stage.

Cover the bowl with a clean plastic bag or cling film and leave it to prove for 2 - 3 hours, or until the dough has rise until almost doubled.

Take the brioche dough from the bowl and tip it onto a lightly floured surface and fold it on itself a few times to knock any air out of it.

Divide it into 6 equal size pieces. Roll them into smooth balls using your hands.

Put them back into the bowl, covered with plastic and let them prove for a final 30 minutes - until the dough has risen almost twice its height.

Put them into a preheated oven at 190°C. The brioche should take 20-30 minutes - when a skewer comes out clean.

The calm and gentle brioche. Delicious for breakfast to ease you into your day, for lunch with perhaps some nut butter, or at the end of your day to help you wind down.

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